THE CASSEROLE.—The casserole is a popular utensil for cooking and serving. It is suitable for foods that need to be cooked at a low temperature for a long period of time; hence its adaptability to tough cuts of meat. Because the casserole is tightly covered, foods may be cooked in it with little loss by evaporation. The flavor is retained also, if the cooking is carefully done. The use of the casserole in serving is a distinct advantage, since the foods may be served hot. The casserole may be used in the oven or on top of the range.
If a covered crock is used in place of the regulation casserole, a dinner napkin should be folded neatly around it for serving.
QUESTIONS
Tell how lamb can be distinguished from mutton. Give two reasons for adding dried herbs to the stuffing for lamb.
Give two reasons for serving Mint Sauce with lamb. What is the purpose of first browning the lamb that is to be roasted?
[Illustration: FIGURE 68.—THE COMPOSITION OF FRESH AND CURED MEATS.
(Revised edition)]
What is the easiest method of adding extra flour to the sauce around lamb or mutton in the casserole (see Thickening the Sauce of Meat Cooked in Water)?
How many persons will this recipe serve?
Name the advantages of cooking meat in a casserole.
Give a dietetic reason for combining carrots, peas, or rice, with lamb or mutton.